Ricotta donut is Italian dessert suitable for breakfast or snack, with a special softness, in fact it is a very soft and pleasant cake to eat. Its delicate taste goes well with milk, chocolate milk with coffee or cappuccino. This cake is an extremely fragrant, versatile dessert that can really be served with anything. Follow recipe.
Ingredients: simple, total time: 50 min.
200 g flour 00
200 g Ricotta cheese/ room temperature
2 eggs/room temperature
160 g granulated sugar
50 g butter
3 Tbsp milk
1 tsp vanilla extract/or grated zest of 1/2 a lemon
1 bag baking powder/10 g
powdered sugar and 20 g vanilla sugar/ to taste to sprinkle
mold 25-26/ or little mold 12-13 cm
Preparation:
Before preparing this donut, take the ricotta out of the fridge 30 minutes before.
After that, put it in a deep bowl mix it with a fork or hand beater, until it becomes a uniform cream. This step is very important for the perfect success of the recipe, in which the ricotta must be used at room temperature.
Melt the butter in a small pan on the stove or in the microwave, let it cool.
In the meantime, measure the flour.
In a large bowl, add eggs and sugar, beat everything with a mixer on high speed, until the mixture becomes foamy and lighter.
Pour in the cold melted butter, continue to beat with a hand whisk.
Now add a spoonful of flour, continue to mix, then add the ricotta, mix everything with a whisk until the mixture is well combined.
Then add flour gradually with baking powder, mix at the same time.
When the mixture has become hard, add two tablespoons of milk, finish adding flour, mix again until you get a classic creamy dough. At this point, add vanilla or grated lemon peel and mix.
Grease the mold with butter and flour, pour the mixture and level it. You can also put it in smaller models of 13 cm.
Bake in a preheated oven at 180 °C for 30-35 minutes.
Sprinkle with vanilla suggar 10 minutes before end.
Check the donut with a toothpick, insert it in the center, if it comes out dry it is ready, if it comes out wet you will need another 5 minutes of cooking.
Remove from the oven, let cool, carefully remove from the mold, sprinkle with powdered sugar as you like.
Serve.
Buon appetito!
NOTE:
For this donut I used a 13 cm mold, baking twice, if you want to make it bigger for example,
26–28 cm, it will simply be bigger.
When grating the lemon peel, be careful not to remove the white part, which is bitter!
You can use orange flavoring instead of vanilla.
Don't forget to take out the ricotta 30 minutes before making this donut because for the perfect recipe in this one, the ricotta eggs must be at room temperature.
If you make this dessert, send a picture and a comment.
Divide the dessert into several pieces and snack with a cappuccino, keep in a dry place.
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